JP5437035B2 - Food quality adjuvant, method for producing the same, and food - Google Patents

Description

  The present invention relates to a food quality adjuvant that is mixed in various foods and assists in improving the quality of the food, a method for producing the same, and a food using the food quality adjuvant.

In recent years, foods such as prepared dishes, bento boxes, breads, and noodles, which are highly processed, are sold at supermarkets and convenience stores. And the market for such highly processed foods is expanding, and the demand for end-user quality is increasing.
Such processed foods are produced by heating for cooking in the manufacturing process, refrigeration or freezing for storage management, high heat and high pressure sterilization, or reheating by a microwave oven at home or restaurant, etc. Since heating, cooling, or freezing is repeated while being finally eaten by the consumer, the texture and taste often change.
For example, rice, bread, noodles and the like containing starch are subject to aging of the starch granules during processing and cooking and during the storage period, and the moist feeling is lost and the texture becomes sticky or hard.
Moreover, in frozen foods, the coarsening of ice crystals during frozen storage and the evaporation of water cause destruction of food tissues, and water separation occurs during thawing.
Furthermore, foods containing livestock meat and fish meat, the main component of which is protein, are easily affected by temperature. For example, hamburgers, meatballs, and the like have a hard texture that loses juiciness due to meat juice flowing out by heating and changes in meat quality. Such a quality change greatly affects the merchantability.
In such a background, in order to satisfy the demands of the final consumer, it is important to improve food texture, improve food aroma and odor, and maintain quality for a long period of time.

In order to meet such demands, various food additives have been conventionally used to improve the quality of food such as texture and storage stability.
For example, methods for adjusting pH using citric acid, malic acid, tartaric acid and other organic acids have already been provided as quality improving agents for foods containing starch such as cooked rice and noodles (for example, see Patent Documents 1 and 2). Yes.
In meat processing such as hamburger, meatball, ham and sausage, polymerized phosphates such as sodium polyphosphate are used as quality improvers (see, for example, Patent Document 3). These phosphates remove calcium ions in the meat protein by a metal sequestering action to soften the texture, or enhance the water retention and improve the yield. Furthermore, thickening polysaccharides such as xanthan gum and carrageenan also improve the binding properties and water retention of processed meat products, and further, as shown in Patent Document 4, synergistic effects are known by the combined use of propylene glycol alginate and the like. ing.

Japanese Patent Publication No. 1-19866 (Detailed Description of the Invention) Japanese Patent No. 3108521 (Example) JP-A-11-196761 (Example) JP 2002-281942 A (Example) JP-A-2-97374 (Means for Solving the Problems) Japanese Utility Model Publication No. 4-88298 (Example, FIG. 1) JP-A-8-283665 (Example) JP 2008-162991 A (Example 1)

As described above, food additives such as pH adjusters, thickeners, and emulsifiers are used for the purpose of improving storage stability and functional surface, or preventing loss during production. On the other hand, end consumers are highly interested in food safety, food labeling is one of the factors in purchasing products, and natural products tend to be preferred. In addition, food additives may affect merchantability such as texture, taste, or appearance, and may impair the flavor of food. For example, the pH adjuster has acidity and acid odor peculiar to organic acids, and astringency and bitterness of organic acid salts. In addition, the use of phosphates and polysaccharide thickeners in processed meat products has a water-holding power, but after heating it becomes a hard texture and, depending on the amount added, a strong elastic texture like ham. There are problems such as
In addition, fugu fin sake, which is one of the foods, is dried in the sun, then cooked in a hot sake with fugu fins cooked on fire, and soaked in shochu according to taste. Blowfish liquor is a drink with a unique aroma, richness and umami.
As a method for producing this type of Fugu Fin sake, for example, those described in Patent Documents 5 and 6 have already been provided.
Here, Patent Document 5 provides fugu fin sake containing rice shochu as a main component and blended with fugu fin and reduced starch degradation product (providing mild sweetness).
Patent Document 6 provides a fin liquor pack in which an appropriate amount of a powder obtained by pulverizing baked blowfish fin dried fish into grains or powders of approximately 2 mm or less is packed in a bag made of paper or nonwoven fabric.
However, in the general production method, there is no problem with fugu fin sake immediately after production. In addition, it is extremely difficult to distribute Fugu Finake as a product because the flavor changes greatly, and starch and turbidity are generated.

Furthermore, for example, those using collagen of puffer skin as food additives are already known, and conventionally, for example, methods described in Patent Documents 7 and 8 have already been provided as methods for extracting collagen from puffer skin.
Patent Document 7 discloses that boiled fugu skin is boiled in an alcohol-containing aqueous solution in a boiling state to extract collagen, and the obtained collagen is stirred together with vegetable gelatin in water and boiled to give a corrosion inhibitor. This is a method for producing collagen, in which agar is poured into a collagen solution in a state, and then boiled while maintaining a boiling state.
Patent Document 8 discloses that a puffer skin is cut and chopped, boiled, boiled in cold water, gelatinized, dried, pulverized, then powdered or granulated It provides collagen extracted from the skin.
However, when such collagen is used as a food additive, it is not possible to remove the smell of the blowfish collagen itself, and depending on the person, the smell of blowfish collagen may be a concern.

  The technical subject of this invention is providing the food quality adjuvant which assists the quality improvement with respect to various foodstuffs, its manufacturing method, and foodstuffs.

The invention according to claim 1 is a food quality auxiliary agent that is mixed in food and assists in improving the quality of the food, and is added to the puffer skin collagen that has been scraped off from the surface of the puffer skin. And a plum extract component containing 10 to 20% of salt extracted from plum fruit at the time of producing umeboshi, and 10 to 20% of the puffer skin collagen is used with respect to 100 pure water and 70 in pure water. It is stirred and mixed for 30 minutes or more in an unboiled heating state at ˜90 ° C., and the ume extract component is mixed with 3-15% of pure water 100 together with fugu skin collagen in the unboiled heating state pure water, It is a food quality auxiliary agent characterized in that the puffer skin collagen and the ume extract component are integrally formed as a collagen product.
The invention according to claim 2 is the food quality adjuvant according to claim 1, wherein the collagen product is in the form of powder or granules.
The invention according to claim 3 is the food quality supplement according to claim 1 or 2, wherein the collagen product is stored together with a desiccant.
The invention according to claim 4 is a plum extract containing 10-20% of fugu skin collagen shaved off from the surface of the fugu skin, and salt added to the fugu skin collagen and extracted from plum fruit during plum drying And 10% to 20% of the above-mentioned puffer skin collagen is used for pure water 100 in the production of a food quality supplement that is mixed in food and assists in improving the quality of the food. collagen stirred mixing step of mixing and stirring for 30 minutes more the pufferfish skin collagen in pure water of non-boiling heated state, before the heating of the pure water during heating, or plum extract after completion of the heating to the pure water 100 A food quality auxiliary comprising: adding 3 to 15% of a liquid component , and generating a collagen product in which the puffer skin collagen and the ume extract component are integrally formed It is a manufacturing method.
The invention according to claim 5 provides a freeze-drying step of freeze-drying the collagen product and a powder of the collagen product freeze-dried in the freeze-drying step when producing the food quality adjuvant according to claim 4 And a pulverizing step of pulverizing the product into granules or granules.
The invention according to claim 6 is a food mixed with the food quality adjuvant according to any one of claims 1 to 3.
According to a seventh aspect of the present invention, there is provided a puffer fin liquor as a food according to the sixth aspect, wherein the puffer fin and the food quality adjuvant according to any one of the first to third aspects are contained in a permeable pack and immersed in the liquor. It is a food characterized by that.

According to the invention according to claim 1, in addition to being able to assist quality improvement for various foods by the characteristics of the collagen product in which plum extract components are mixed in fugu skin collagen, the mixing operation for foods can be performed. It can be simplified.
According to the invention which concerns on Claim 2 , the mixing degree to foodstuffs can be kept favorable .
According to the invention which concerns on Claim 3 , the quality change of the food quality adjuvant by moisture can be prevented effectively.
According to the invention which concerns on Claim 4 , a puffer skin collagen and a plum extract liquid component can be manufactured easily as an all-in-one type.
According to the invention which concerns on Claim 5 , the powdery quality or granular food quality adjuvant can be manufactured easily.
According to the invention which concerns on Claim 6 , the foodstuff in which quality improvement was assisted can be provided easily.
According to the invention which concerns on Claim 7 , the fugu fin liquor as a foodstuff in which quality improvement was assisted can be provided easily.

(A) is explanatory drawing which shows the outline | summary of embodiment of the food quality adjuvant which concerns on this invention, (b) is explanatory drawing which shows the typical one aspect | mode of the food quality adjuvant used in embodiment, (c) ) Is an explanatory view showing another typical aspect of the food quality adjuvant used in the embodiment. (A) is explanatory drawing which shows the food quality adjuvant used in Embodiment 1, (b) is explanatory drawing which shows the usage method of the food quality adjuvant shown in (a). 5 is an explanatory view showing an example of a method for producing a collagen product used in Embodiment 1. FIG. It is explanatory drawing which shows an example of the manufacturing method of the food quality adjuvant used in Embodiment 1. (A) is explanatory drawing which shows the food quality adjuvant used in Embodiment 2, (b) is explanatory drawing which shows the usage method of the food quality adjuvant shown in (a). It is explanatory drawing which shows the food quality adjuvant used in Embodiment 3. It is explanatory drawing which shows the result of having analyzed the component of the food quality adjuvant used in Example 1. FIG. In Example 2, it is explanatory drawing which shows the list | wrist of the sample which changed the parameter of the amount of puffed-skin collagen of the food quality adjuvant mixed in the rice as a foodstuff, and a plum extract amount. In Example 2, it is explanatory drawing which shows an example of the evaluation result regarding the flavor, food texture, glossiness, and looseness with respect to each sample. (A) is explanatory drawing which shows the list | wrist of the sample which changed the parameter of the puffed-skin collagen of the food quality adjuvant mixed in the bread | bread as a foodstuff and the amount of plum extract in Example 3, (b) is Example 3. In FIG. 2, it is explanatory drawing which shows an example of the evaluation result regarding the flavor with respect to each sample, a moisturizing feeling, and a mouth melting feeling. A taste test was performed on Example 4 in which the food quality adjuvant of Example 4 was mixed in hamburger as food and Comparative Example 4 in which the food quality adjuvant was not mixed, and an example of the evaluation results regarding the flavor and juiciness is shown. It is explanatory drawing. It is explanatory drawing which shows the result of having implemented the taste test with respect to Example 5 (5-1 to 5-2) and Comparative Example 5 (5-1 to 5-4) about the fugu fin sake as a foodstuff.

Outline of Embodiment An outline of an embodiment of a food quality adjuvant to which the present invention is applied is shown in FIG.
In the figure, the food quality adjuvant 1 is mixed with the food 5 and assists in improving the quality of the food 5, and is added to the puffer skin collagen 2 extracted from the puffer skin and the puffer skin collagen 2. And the plum extract component 3 extracted from plum fruit during plum drying.
In such technical means, the puffer skin collagen 2 refers to the collagen contained in the puffer skin, and the extraction method may be appropriately selected. This fugu skin collagen is sweet and glossy to foods.
On the other hand, the ume extract component 3 refers to a liquid component (corresponding to ume vinegar) that is extracted from ume fruits during the production of umeboshi, and gives deodorizing and bactericidal action to the puffer skin collagen 2 and food 5.
As a typical embodiment of this kind of food quality adjuvant 1, as shown in FIG. 1 (b), fugu skin collagen 2 and plum extract liquid component 3 are naturally integrated as collagen product 4. As shown in FIG. 1 (c), the body type and the puffer skin collagen 2 and the plum extract component 3 are separated and stored, and the separated type that mixes both when the food 5 is mixed is shown in the present invention. The embodiment shown in 1 (b) is used.

For example, in the natural integrated type, as shown in FIG. 1 (b), the collagen product 4 is made into a powdery or granular microparticle 4a from the viewpoint of maintaining a good degree of mixing with the food 5. Is preferred.
For the separation type, the puffer skin collagen 2 and the ume extract component 3 may be made into fine powder particles or granules.
Moreover, as a preferable storage method of the food quality adjuvant 1, at least the puffer skin collagen 2 among the puffer skin collagen 2 and the plum extract component 3 is stored with a desiccant. At this time, the desiccant is effective in preventing the fugu skin collagen 2 from being altered by moisture.

In addition, as a typical production method of the stunning integrated type food quality adjuvant 1, as shown in FIG. 1 (b), collagen stirring and mixing in which fugu skin collagen 2 is stirred and mixed with pure water in an unboiled heating state. What produces | generates the collagen product 4 through the process and the addition process which adds the ume extract component 3 to the said pure water is mentioned.
Here, the stirring and mixing of the puffer skin collagen 2 in pure water in an unboiled state is to avoid the destruction of the puffer skin collagen.
The storage method of the collagen product 4 may be liquid, but when stored in a liquid state, it is assumed that the puffer skin collagen is precipitated, so that the puffer collagen 2 is uniformly dispersed. Therefore, it is preferable to store in a solid state in a refrigerated or frozen environment.
Furthermore, as a typical production method in the case where the food quality adjuvant 1 is made into a powdery or granular fine particle 4a, a freeze-drying step of freeze-drying the collagen product 4 and freezing in this freeze-drying step And a pulverizing step of pulverizing the dried collagen product 4 into powder or granules.
In addition, in the separation type, it is needless to say that the manufacturing method described above can also be used when the puffer skin collagen 2 and the ume extract component 3 are powdered or granular fine particles.

Hereinafter, the present invention will be described in more detail based on embodiments shown in the accompanying drawings.
Embodiment 1
FIG. 2A shows a food quality adjuvant used in the first embodiment.
In the figure, the food quality adjuvant 20 is mixed in various foods including cooked rice, bread, noodles, processed foods including processed meat products, and fugu fin sake, and assists in improving the quality of the foods. After using the collagen product 30 containing the fugu skin collagen 22 and the plum extract 23 and forming the collagen product 30 as a powder 31, for example, an appropriate amount of collagen is produced in the containing bag 35 that can be opened along the opening line 35a. The product powder 31 is hermetically accommodated.
Here, in this example, the storage bag 35 hermetically stores the collagen product powder 31, but the collagen product powder 31 may be stored in a storage container with a lid, for example. In this case, since the collagen product powder 31 is exposed to the outside air when opening the lid of the storage container, it is preferable to store it together with the desiccant 40 as a countermeasure against moisture.

Next, the manufacturing method of the collagen product 30 used in the present embodiment will be described.
In this Embodiment, the collagen product 30 contains the pure water 21 which consists of natural or purified water, the fugu skin collagen 22, and the plum extract 23, for example, FIG. It is manufactured as shown in e).
First step:
As shown in FIG. 3A, for example, collagen (fugu skin collagen) 22 is scraped off from the surface of the tiger puffer skin using a cutting tool such as a blade, and pure water 21 and the puffer skin are placed in a heating container 25. Add collagen 22
At this time, the mixing ratio of the pure water 21 and the puffer skin collagen 22 may be appropriately selected. do it.
Second step:
As shown in FIG. 3 (b), pure water 21 and blowfish collagen 22 in a heating container 25 are stirred and mixed for about 30 minutes or more in an unboiled heating state (for example, 70 to 90 ° C. boiling). Heating is stopped in a state where the puffer skin collagen 22 is uniformly dissolved in 21.
At this time, the plum extract 23 may be mixed in the pure water 100 before, during, or after the heating of the pure water 21 by about 3 to 15% (for example, about 10%).
Here, the ume extract 23 is a so-called ume vinegar, and is an acidic solution having a salt content of about 10 to 20%, which is produced from ume fruits produced during the production of umeboshi.

Third step:
Then, as shown in FIG.3 (c), the liquid mixture 24 in the container 25 for heating is naturally cooled until it reaches normal temperature.
Fourth step:
When the mixed liquid 24 in the heating container 25 reaches room temperature, as shown in FIG. 3 (d), the mixed liquid 24 is filtered through a filtering member (not shown) such as a nonwoven fabric or filter paper for refrigeration. It accommodates in the container 26, and is left to stand for about 6 to 8 hours in a refrigerator at about 10-15 degreeC, for example.
In this state, a colorless and transparent gel-like collagen product 30 is completed.
5th step:
Thereafter, as shown in FIG. 3 (e), for example, the gel-like collagen product 30 may be stored in a frozen state as it is or divided into a plurality of unit blocks 30a.

As shown in FIG. 4, the collagen product 30 thus manufactured and stored is frozen at -20 to -30 ° C. Removed to lyophilized product. Thereafter, the freeze-dried product reaches, for example, a powder (collagen product powder) 31 through a grinding process by a grinding mill (not shown).
In the present embodiment, the collagen product 30 is subjected to a water removal process through a freeze-drying process before the pulverization process. However, the present invention is not limited to this, and the water is removed by a spray drying method. But it doesn't matter.
As shown in FIG. 3A, the collagen product powder 31 thus manufactured is hermetically accommodated in appropriate amounts in an openable accommodation bag 35.

Next, the usage method of the food quality adjuvant which concerns on this Embodiment is demonstrated.
In the present embodiment, when using the food quality adjuvant 20, as shown in FIG. 3 (b), one edge 35 b of the containing bag 35 is cut along the opening line 35 a, and the food 50 is removed. What is necessary is just to make it the food quality adjuvant 20 in the accommodation bag 35 disperse-mixed.
For example, it was confirmed that when the food quality adjuvant 20 was used for processed wheat foods such as bread, the water retention was excellent for a long time with excellent water retention and a moist dough. It was also confirmed that the odor of fats and oils over time and the deterioration of flavor due to aging of starch were suppressed.
Moreover, when used for cooked rice, it was confirmed that the sweetness of the rice was improved, the luster and gloss were excellent, the water retention and the water retention over time were excellent, and there was no rustiness.
Furthermore, it was confirmed that the side dishes using minced meat such as hamburger and meatballs also suppressed the juiciness immediately after cooking, the smell of meat, and the deterioration of flavor over time.
Furthermore, it was confirmed that when added to alcoholic beverages such as shochu and sake, the aroma of sake was extracted and the richness, taste and sweetness increased.

On the other hand, gel collagen can be produced using only fugu skin collagen shaved off from the puffer skin, but it is confirmed that it is odorless and inferior in food quality improvement.
Especially when used with cooked rice, it is similar to the use of stabilizers such as xanthan gum, carrageenan, and CMC. There is. In this regard, in the present embodiment, the addition of the plum extract 22 causes the fugu skin collagen 21 and the plum extract 23 to react with each other, so that a gel-like collagen product familiar with proteins and starches can be obtained. It is thought that it reached.
In the present embodiment, the food quality adjuvant 20 is composed of the collagen product powder 31, but is not limited to this, and the collagen product 30 may be appropriately divided and used. Of course it is good.

Embodiment 2
FIG. 5A shows the food quality adjuvant used in the second embodiment . In addition, the food quality adjuvant which concerns on this Embodiment shows the aspect which applied the invention relevant to this invention.
In the figure, the food quality auxiliary agent 20 is configured to seal and store the puffer skin collagen powder 32 and the plum extract powder 33 in an openable storage bag 36.
In this example, the puffer skin collagen powder 32 is stirred for about 30 minutes or more in an unboiled heating state (for example, 70 ° C. to 90 ° C. hot water) in pure water and fugu skin collagen 22 in a heating container (not shown). Mix, melt fugu skin collagen 22 uniformly in pure water, cool it at room temperature, solidify it in a refrigerated or frozen environment, store it frozen, and use the one that is stored frozen, The powder is pulverized through a freeze-drying process and a pulverization process.
On the other hand, the ume extract powder 33 is obtained by solidifying the ume extract 23 and then pulverizing it into a powder in a pulverization step.
In the present embodiment, the inner space of the storage bag 36 is divided into two portions by the partition portion 36c, and one edge portion that crosses the inner space divided into two along the opening line 36a can be cut off. And the appropriate volume of the fugu skin collagen powder 32 and the plum extract powder 33 is accommodated in the divided space of the accommodation bag 36, respectively.

Next, the usage method of the food quality adjuvant which concerns on this Embodiment is demonstrated.
In the present embodiment, when the food quality adjuvant 20 is used, as shown in FIG. 5 (b), one edge portion 36 b of the containing bag 36 is cut along the opening line 36 a to remove the food 50. What is necessary is just to disperse and mix the food quality adjuvant 20 which consists of the fugu skin collagen powder 32 and the plum extract liquid powder 33 which are accommodated in the divided space of the accommodation bag 36.
As a result, the puffer skin collagen powder 32 and the plum extract powder 33 are mixed together at the time of mixing with the food 50, and the puffer skin collagen powder 32 and the plum extract powder 33 react with each other. The effect similar to that of the first embodiment is obtained.
In this example, the puffer skin collagen powder 32 and the plum extract powder 33 are separately stored in one storage bag 36. However, the present invention is not limited to this and is stored in separate storage bags. Alternatively, each container may be housed in a container with a lid together with a desiccant. Alternatively, pufferfish collagen and plum extract other than powder (gelatinous collagen for pufferfish collagen, The ume extract may be used in a liquid state).

Embodiment 3
FIG. 6 shows a food quality adjuvant according to the third embodiment.
The food quality auxiliary agent 20 according to the present embodiment is used as a product for fugu fin sake.
In the same figure, the food quality adjuvant 20 is comprised by the collagen product powder 31 similarly to Embodiment 1. FIG.
In this example, the food quality adjuvant 20 is accommodated in the permeable pack 38 together with the blowfish fins 52. The permeable pack 38 has a bag-like portion 38a, all or part of which is permeable, and the bag-like portion is suspended and supported by a gripping thread 38b.
Here, as the blowfish fins 52, those which are appropriately cut or crushed after being baked by heat after drying in the sun are used.
Next, in order to make fugu fin sake as food, sake 51 made of sake or shochu is poured into the cup 60, and the osmotic pack 38 in which the food quality adjuvant 20 and fugu fin 52 are contained in this sake 51. May be immersed.
At this time, the scent component and extract of the puffer fin 52 in the permeable pack 38 penetrate into the sake 51, and the food quality adjuvant 20 dissolves into the sake 51, so that the puffer fin liquor as the food 50 is obtained. Made.
In the present embodiment, the food quality adjuvant 20 is accommodated in the osmotic pack 38 together with the blowfish fins 52. However, the present invention is not limited to this. Only the food quality adjuvant 20 of the aspect shown in the form 1 may be prepared alone, and the food quality adjuvant 20 may be separately mixed after the puffer fins 52 are put into the sake 51.

Example 1
This example more specifically embodies the food quality adjuvant according to Embodiment 1, and analyzes its components.
In this example, production examples of plum extract and collagen product powder are shown.
-Manufacture of plum extract-
Wash 3000g of fully-ripened plums with water, put them in a sterilized glass container, put 600g of salt and mix well with plums. Place a stone of about 2kg on the mixed plum and salt as a weight, and seal the lid of the glass container. The glass container was stored in a cool and dark place, and after 10 days, a light brown liquid of about 1.6 kg, pH 2.2, and salt content 20% was obtained.
- The product powder production collagen -
200 g of tiger puffer skin cut off with a blade or the like is added to 800 ml of distilled water, heated and stirred at 75 ° C. for 30 minutes, added with the ume extract, and filtered with gauze. The filtered liquid is once cooled in a refrigerator for 5 hours to obtain 960 g of a gel-like collagen product. The gel-like collagen product is once heated to 60 ° C. to return to a liquid state, and then freeze-dried to obtain 17 g of collagen product powder.
The component analysis results of the collagen product powder of this example are shown in FIG.
According to the figure, it is understood that the protein contains many amino acid components at 89%.

Example 2
This example shows the taste effect when the food quality adjuvant according to Embodiment 1 is used for cooked rice as food.
In this example, 510 g of tap water with a water temperature of about 20 ° C. was added to 320 g of non-washed rice (from Niigata Koshihikari) and immersed for 45 minutes, and placed in an IH rice cooker manufactured by Zojirushi). An appropriately adjusted collagen product is mixed to prepare cooked rice 1 to cooked rice 31 as samples.
Here, for each cooked rice 1-31, the amount of mixed collagen product in plum extract (g), the ratio of plum extract to fugu skin collagen (%), the amount of collagen product used vs. no-wash rice (%) As shown in FIG.
Moreover, after the cooked rice of the sample (boiled rice 1-31) shown in FIG. 8 was cooked, it was subjected to rough heat, transferred to a cold storage container, and stored in a cold storage (12 ° C. to 15 ° C.) for 10 hours. When the rice was subjected to an evaluation test based on the following evaluation criteria by 10 subjects, the results shown in FIG. 9 were obtained.
In addition, in FIG. 9, it is the total score of each 10 test subjects about the cooked rice 1-rice 31 as a sample.

<Evaluation criteria>
Flavor: Evaluation points
5 Very good
4 Good
3 No problem
2 Slightly off-flavor and unpleasant taste
1 Unpleasant odor and strong taste Texture: Evaluation points
5 Very good
4 Moderately sticky and good
3 No problem
2 I'm worried about stickiness
1 Strong stickiness Gloss: Evaluation point
5 Shiny and good
4 Reasonably shiny
3 No problem
2 Slightly lacking in gloss
1 Unraveling without gloss: Evaluation points
5 Very good and good workability
4 Good
3 Workability is not hindered
2 When rice is loosened, lump is formed and workability is poor
1 A large lump is formed when rice is loosened, and workability is very poor.

<Evaluation results>
According to the results shown in FIG. 9, the cooked rice 31 is an example of cooked cooked rice, and it is understood that the addition of a food quality adjuvant (collagen product) has an effect of glossing the cooked rice. However, cooked rice 6,12,18,24,30 which is not treated with the ume extract is inferior in texture and looseness. In addition, as an evaluation of the subjects, opinions such as fishy smell and slightly raw smell were given.
In addition, when adjusting the collagen product, the amount of the plum extract is preferably 25% to 100% with respect to the puffer skin collagen. Increasing the amount of plum extract will cause problems with the flavor. As the evaluation of the test subject, there was an opinion that there was a slight saltiness and a sour taste. Furthermore, it is confirmed that the amount of collagen product added is preferably 0.5% to 5% with respect to non-washed rice.

Example 3
This example shows the taste effect when the food quality adjuvant according to Embodiment 1 is used for bread as food.
In this example, 700 g of strong flour, 25 g of dry yeast, 1 g of yeast food, and 400 g of water were blended, kneaded with a mixer for 5 minutes, and then fermented for 4 hours to obtain a medium-sized dough. 300g of powerful powder, 30g of sugar, 20g of salt, 20g of skim milk powder, 50g of butter and 27g of collagen product dissolved in 260g of hot water at 65 ° C are mixed, mixed with a medium-sized dough for 15 minutes with a mixer, divided into 430g, And then baked at 38 ° C. for 50 minutes, baked at 200 ° C. for 40 minutes, and cooled at room temperature for 1 hour to obtain a one-loaf bread.
Here, for each bread 1 to 7 as a sample, the amount of mixed collagen product (g), the ratio of plum extract to fugu skin collagen (%), the amount of collagen product used to the total amount (%) ) Is shown in FIG.
Moreover, after leaving the sample (bread 1-7) shown in FIG. 10 (a) at room temperature (20 ± 2 ° C.) for 3 days, an evaluation test based on the following evaluation criteria was performed by 10 subjects. The result shown in 10 (b) was obtained.
In addition, in FIG.10 (b), it is the total point of each 10 test subjects about the bread 1-the bread 7 as a sample.

<Evaluation criteria>
Flavor: Evaluation points
5 Very good
4 Good
3 No problem
2 Slightly off-flavor and unpleasant taste
1 Unpleasant odor and strong moisturizing feeling: Evaluation points
5 Very moist
4 Moist
3 There is little moist feeling
2 It ’s crunchy
1 Mouth melting feeling that is very crunchy: Evaluation points
5 Very good melting
4 Melting mouth is good
3 Good or bad
2 Slightly difficult to melt
1 Difficult to melt

  According to the evaluation results shown in FIG. 10 (b), especially for breads 3 to 5, the deterioration of fats and oils and the flavor deterioration due to aging of starch are prevented, and furthermore, the bread is excellent in texture, melted in mouth and moist. It is understood that it is possible.

Example 4
This example shows the taste effect when the food quality adjuvant according to Embodiment 1 is used for hamburger as food.
In this example, 10 g of a collagen product, which is a food quality adjuvant, is dissolved in 50 g of hot water at 60 ° C. in advance.
On the other hand, 485g of minced meat, 200g of onion that has been chopped and fried beforehand, 150g of bread crumbs, 60g of egg yolk, 4g of salt, 1g of pepper, and hot water in which food quality adjuvants are dissolved are mixed well until thick, and 45g of pork fat After adding and mixing, 50 g of round hamburger patties were obtained with a molding machine. Then, this hamburger patty was baked in an oven at 200 ° C. for 750 seconds to obtain a hamburger.
In Comparative Example 4, 485 g of minced meat, 200 g of chopped onion, 150 g of bread crumbs, 150 g of bread crumbs, 60 g of egg yolk, 4 g of salt, 1 g of pepper and 50 g of water were mixed well until they became sticky, and 45 g of pork fat was added. After mixing, 50 g of a round hamburger patty per piece was obtained with a molding machine. The hamburger patty was baked in an oven at 200 ° C. for 750 seconds to obtain a hamburger.
And the hamburger of Example 4 and the comparative example 4 takes rough heat, wraps it in the vinyl film for preservation | save, and preserve | saves it with a -20 degreeC freezer. Two days later, the frozen product was reheated in a microwave oven, and comparative samples and examples were comparatively sampled by 10 subjects.
The evaluation criteria are as follows, and the evaluation results are shown in FIG. In addition, in FIG. 11, it is the total of 10 test subjects for Example 4 and Comparative Example 4 as samples.

<Evaluation criteria>
Flavor: Evaluation points
5 Very good
4 Good
3 No problem
2 Slightly off-flavor and unpleasant taste
1 Unpleasant odor and strong juicy taste: Evaluation points
5 Very juicy
4 There is a juicy feeling
3 Less juicy
2 It ’s crunchy
1 It is very crunchy According to FIG. 11, it is understood that Example 4 is clearly superior to Comparative Example 4 in terms of flavor and juiciness.

Example 5
The present example shows the taste effect when the food quality adjuvant according to Embodiment 1 is used for fugu fin sake as food.
The blowfish fin used in the present embodiment is obtained by appropriately cutting a roasted product after drying in the sun.
In addition, when manufacturing industrially, it is desirable to grind the blowfish fin roasted by the fire after the sun drying.
Then, sake or shochu is heated to 60 to 75 ° C., and 0.5 to 1% of puffer fins are immersed in sake and shochu for 5 to 30 minutes. Thereafter, the obtained extract is filtered, and 3 to 10% of a collagen product as a food quality adjuvant is added. The temperature of the extract at that time is 50 ° C. or higher. After confirming the dissolution of the collagen product, the mixture is cooled to 15 ° C. or lower, preferably 10 to 8 ° C., and filled into a can, glass or the like.
Hereinafter, each sample of Example 5 (5-1 to 5-2) and Comparative Example 5 (5-1 to 5-4) is shown.
<Example 5-1>
After drying in the sun, 10 g of blowfish fin roasted with fire was immersed in 1000 ml of gold crown Ozeki manufactured by Ozeki Co., Ltd. at 65 ° C. for 10 minutes.
Remove the blowfish fins, scrape the surface of the tiger puffer skin with a blade, add 200g, add 800ml of distilled water, heat and stir at 75 ° C for 30 minutes, add 100g of Umino Seisen Hongyu plum vinegar, add gauze And cooled in a refrigerator for 5 hours to obtain 960 g of a gel collagen product. 50 g of the gel collagen product was added to the sake obtained by extracting the blowfish fins, and cooled to 15 ° C. with ice.
<Example 5-2>
After drying in the sun, 5 g of blowfish fin roasted with fire was immersed in Iichiko 25 ° 1000 ml, 65 ° C. for 10 minutes, manufactured by Sanwa Sake Co., Ltd.
Remove the fin fin, 200 g of the surface of the tiger puffer skin that has been scraped off with a knife,
In addition to 800 ml of distilled water, the mixture was heated and stirred at 75 ° C. for 30 minutes, 100 g of red ume vinegar manufactured by Umino Seisha was added, filtered with gauze, and cooled in a refrigerator for 5 hours to obtain 960 g of a gel collagen product. 50 g of a gel collagen product was added to the shochu obtained by extracting the blowfish fins, and cooled to 15 ° C. with ice.

<Comparative Example 5-1>
After drying in the sun, 10 g of blowfish fin roasted with fire was immersed in 1000 ml of gold crown Ozeki manufactured by Ozeki Co., Ltd. for 10 minutes at 65 ° C., then the blowfish fin was removed and cooled to 15 ° C. with ice.
<Comparative Example 5-2>
After drying in the sun, 5 g of blowfish fin roasted by fire was immersed in Iichiko 25 ° 1000 ml, 65 ° C. for 10 minutes, manufactured by Sanwa Sake Co., Ltd., then removed, and cooled to 15 ° C. with ice.
<Comparative Example 5-3>
After drying in the sun, 10g of blowfish fin roasted with fire was immersed in Ozeki Co., Ltd. 1000ml of gold crown Ozeki for 10 minutes at 65 ° C, then the blowfish fin was removed and 30g of reduced starch degradation product, Niiken Chemical 30 manufactured by Nikken Chemical Co., Ltd. Added and cooled to 15 ° C. with ice.
<Comparative Example 5-4>
After drying in the sun, 5g of blowfish fin roasted by fire was immersed in Iichiko 25 degrees 1000ml, 65 ° C for 10 minutes, manufactured by Sanwa Sake Co., Ltd. 30 g of S30 was added and cooled to 15 ° C. with ice.
The liquor beverages produced in each of Example 5 and Comparative Example 5 were put in a glass bottle and stored at room temperature (18 to 25 ° C.).

Taste tests were conducted on 20 subjects after 1, 5, and 10 days.
This taste test is a total score obtained by scoring subjects according to the following evaluation criteria.
Flavor: Evaluation points
5: Good flavor
4: Good flavor
3: No problem
2: Odor is felt
1: Strong odor

The taste test was conducted by tasting the Fugu Fins produced in Example 5 (5-1 to 5-2) and Comparative Example 4 (5-1 to 5-4) under different conditions.
<Example 5-1H>
What was preserved at room temperature with the fugu fin liquor produced by the method of Example 5-1 was warmed to 60 ° C. to conduct a taste test.
<Example 5-1C>
The taste test was performed on the Fugu Fin sake produced by the method of Example 5-1 and stored at room temperature.
<Example 5-2H>
A taste test was conducted by warming to 60 ° C. the puffer fin liquor produced by the method of Example 5-2 and storing it at room temperature.
<Example 5-2C>
The taste test was performed on the Fugu Fin sake produced by the method of Example 5-2 and stored at room temperature.
<Comparative Example 5-1H>
What was stored at room temperature with the Fugu Fins produced by the method of Comparative Example 5-1 was warmed to 60 ° C., and a taste test was conducted.
<Comparative Example 5-1C>
A taste test was performed on the Fugu Fin sake produced by the method of Comparative Example 5-1 and stored at room temperature.
<Comparative Example 5-2H>
What was stored at room temperature with the Fugu Fins produced by the method of Comparative Example 5-2 was warmed to 60 ° C. and subjected to a taste test.
<Comparative Example 5-2C>
A taste test was performed on the Fugu Fin sake produced by the method of Comparative Example 5-2, which was stored at room temperature.
<Comparative Example 5-3H>
What was stored at room temperature with the Fugu fin liquor produced by the method of Comparative Example 5-3 was warmed to 60 ° C. and subjected to a taste test.
<Comparative Example 5-3C>
The taste test was performed on the Fugu Fin sake produced by the method of Comparative Example 5-3 and stored at room temperature.
<Comparative Example 5-4H>
A taste test was conducted by warming to 60 ° C. the one stored at room temperature with the fugu fin liquor produced by the method of Comparative Example 5-4.
<Comparative Example 5-4C>
The taste test was performed on the Fugu Fin sake produced by the method of Comparative Example 5-4 and stored at room temperature.

The results of the taste test are shown in FIG.
According to the figure, it is understood that Example 5 (5-1 to 5-2) maintains the flavor over a long period of time as compared with Comparative Examples (5-1 to 5-4). Moreover, in Example 5, it is understood that fugu fin sake is good not only for hot sake but also for cooling and drinking.

  As described above, it is understood that the food quality adjuvant of the present invention is effective as a food quality improver such as a taste improving effect such as texture and a freshness maintaining effect. In particular, Examples 2 and 3 are effective as quality improvers for processed starch products such as cooked rice and bread, but can also be applied to donuts, cake doughs, and the like. Further, Example 4 is effective as a quality improving agent for processed meat products. Furthermore, although it is evaluation about a fugu fin liquor in Example 5, it can also be used as a gelling agent such as jelly, bavaroa, etc., and other flavor improving effects such as shochu and sake.

  DESCRIPTION OF SYMBOLS 1 ... Food quality adjuvant, 2 ... Fugu skin collagen, 3 ... Plum extract component, 4 ... Collagen product, 4a ... Fine powder, 5 ... Food

Claims (7)

A food quality adjuvant that is mixed in food and assists in improving the quality of the food,
Puffer skin collagen shaved off from the surface of the puffer skin, and a plum extract component containing 10 to 20% of salt added to the puffer skin collagen and extracted from plum fruit at the time of plum drying,
The puffer skin collagen is used in an amount of 10 to 20% with respect to pure water 100, and is stirred and mixed in pure water at 70 to 90 ° C. in an unboiled heating state for 30 minutes or more. 3-15% is mixed with 100% of the pure water together with fugu skin collagen in water,
A food quality auxiliary agent characterized in that the puffer skin collagen and the plum extract components are integrally formed as a collagen product. The food quality adjuvant according to claim 1,
A food quality adjuvant, wherein the collagen product is powdery or granular. In the food quality adjuvant according to claim 1 or 2,
A food quality adjuvant, wherein the collagen product is stored together with a desiccant. Fugu skin collagen shaved off from the surface of the puffer skin, and a plum extract component containing 10 to 20% of salt added to the puffer skin collagen and extracted from plum fruit at the time of plum drying When producing a food quality adjuvant that is mixed and assists the quality improvement of the food,
The Fugu skin collagen using 10-20% relative pure water 100, and collagen stirred mixing step of mixing and stirring a 70 to 90 ° C. for 30 minutes or more the pufferfish skin collagen in pure water of non-boiling heated state,
An addition step of adding 3 to 15% of a plum extract component to the pure water 100 before, during, or after the heating of the pure water ,
A method for producing a food quality adjuvant, characterized in that a collagen product is formed in which the fugu skin collagen and the plum extract components are integrally formed . In producing the food quality adjuvant according to claim 4,
A lyophilization step of lyophilizing the collagen product;
And a pulverizing step of pulverizing the collagen product freeze-dried in the freeze-drying step into a powder or granule.   The foodstuff which mixed the food quality adjuvant in any one of Claim 1 thru | or 3. In the fugu fin sake as food according to claim 6,
A food product comprising a puffer fin and the food quality auxiliary agent according to any one of claims 1 to 3 contained in a penetrable pack and immersed in liquor.

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